Microwave Egg & Veggie Breakfast Bowl
1 EGG 1 tbsp. water 2 tbsp. thinly sliced baby spinach 2 tbsp. chopped mushrooms 2 tbsp. shredded mozzarella cheese 2 grape or cherry tomatoes, sliced
Yields: 1 serving
- Nutritional Information
Excellent Source: Choline
Good Source: Protein, Vitamin A and Vitamin D
Total Fat: 6 g
Saturated fat: 2 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 2 g
Cholesterol: 190 mg
Sodium: 122 mg
Carbohydrates: 2 g
Dietary Fiber: 1 g
Protein: 9 g
Vitamin A: 792.4 IU
Vitamin D: 42.7 IU
Folate: 30.8 mcg
Calcium: 86.6 mg
Iron: 1.1 mg
Choline: 130.3 mg
COAT 8-oz. ramekin or custard cup with cooking spray. ADD egg, water, spinach and mushrooms; BEAT with fork until blended.
MICROWAVE on HIGH 30 seconds; stir. MICROWAVE until egg is almost set, 30 to 45 seconds longer.
TOP with cheese and tomatoes. SERVE immediately.
Crunched for time? Try this quick 5-minute microwave Italian-inspired eggs Florentine. Protein-packed eggs and garden-fresh flavor in a bowl!
Don’t overcook. Scrambled eggs will continue to cook and firm up after removed from microwave.
Microwave ovens vary. Cook time may need to be adjusted.